The Art of Flavour

More about the book

In a world filled with cooking shows and food blogs, the art of flavor often remains overlooked. The multibillion-dollar flavor industry manipulates synthetic ingredients, while home cooks rely on basic elements like salt, acid, sugar, and heat. However, natural foods possess a complexity that surpasses laboratory creations, offering richer possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel guide readers in harnessing nature's palette. They present a series of innovative tools and concepts rather than rote formulas: using a flavor 'compass' to discover transformative ingredient combinations; pairing ingredients to create 'bury' (control) and 'lock' (alchemy) effects; employing cooking methods for maximum impact; and utilizing seven 'dials' for fine-tuning dishes. With over sixty recipes, readers can practice each concept, empowering cooks of all levels to become flavor virtuosos. While flavor has gained attention since The Flavour Bible, Patterson and Aftel offer a unique perspective, blending ideas, information, recipes, and lore. This book serves as a thinking person's cookbook, providing principles for creating delicious food at home, enriched with captivating insights into the history and science of flavor, making it an engaging read even when not in the kitchen.